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Gummy centers? Crumbly cookies? We troubleshoot the most common issues so you can bake with confidence and save your ingredients.
📑 Table of Contents
Troubleshooting Your Gluten-Free Kitchen
Even seasoned bakers stumble with GF baking. Here is how to avoid the pitfalls.
1. Measuring by Volume
GF flours settle more than wheat flour. Always weigh your ingredients in grams for accuracy. A cup of almond flour weighs very different from a cup of rice flour.
2. Skipping the Rest Period
GF batters need to rest for 15-30 minutes before baking. This hydrates the starches and prevents a gritty texture.
3. Over-mixing... or Under-mixing?
Unlike wheat batter, you can't really over-mix GF batter (no gluten to toughen!). In fact, mixing longer helps structure-building gums like xanthan gum to activate.
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